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Creamy No-Cook Mints

I love to make special treats for Valentine’s Day. Or any holiday really. But it’s gotta be easy to make, because chances are, I’m making a lot of it and my patience wears thin with anything too difficult or time-consuming. But it’s still something I make with love for the people I care about and that means something. I’m a believer that anything someone took the time to make just for you, no matter how small or simple, is always a blessing. Someone thought of you and they wanted to show it! You are special and you are loved!

So these little mints are a perfect gift. Not only are they easy to make, but just a small amount of ingredients makes about 7 dozen mints! And you can change it up to any color you want. Keep them white, or add whatever color you want, depending on the occasion. And the bonus is they freeze beautifully! Creamy, minty deliciousness!

Ingredients:

1/2 block (4 oz.) cream cheese, softened

1/4 tsp. mint extract

2-3 drops red food color

4 cups powdered sugar

1-2 tbsp. milk

granulated sugar

Note: milk and granulated sugar not pictured

Most packages of cream cheese come with the ounces marked off on the sides. For this recipe you’ll need 4 ounces.

Directions:

Using an electric or stand mixer, combine softened cream cheese with mint extract and food coloring. Beat until smooth and creamy. Add more food color if necessary to get it to the color you like.

Once you’ve added the powdered sugar, and your mixture isn’t smooth, you’ll need to add some milk. Add just one tablespoon at a time to get the right consistency.

Mixture should be smooth but very stiff. Once it starts to pull away from the sides of the bowl, you are good to go.

To make the mints, take about a quarter teaspoon of the mixture and roll into a ball. You really don’t want really big mints. Most folks prefer smaller, bite-sized mints. Kinda like after-dinner mints.

Then, using the palm of your hand, gently smoosh down the ball until it’s flattened to about a 1/4″ thick.

Then press the back of a fork lightly on the mints to form ridges. Just like when you are making peanut butter cookies.

Roll each one in sugar and then pop them in the refrigerator to cool and harden.

Once cooled, they are ready to eat! My little guy went in for a bite when I was trying to take pictures.

Store mints in the refrigerator. These freeze really well also! Makes 7 dozen.

Enjoy!

Print

Creamy No-Cook Mints

Prep Time20minutes

Total Time20minutes

Servings7Dozen

AuthorThe Country Cook

Ingredients

1/2ozblock cream cheesesoftened, 4 .

1/4tsp. mint extract

2-3drops red food color

4cupspowdered sugar

1-2tbsp. milk

granulated sugar

Instructions

Using an electric or stand mixer, combine softened cream cheese with mint extract and food coloring.

I am so excited! Hubby and I are SO broke this month that we were not going to be able to do anything for valentines. Now we can as I already have all these ingredients! Thank you for the perfect timing!

Such sweet comments – thank you! You can definitely use other extracts. If mint isn't for him, then maybe almond extract or whatever flavor her loves. There are so many extracts to choose from these days! Laurie, hahaa. Love it!!

I made these for our family Christmas cookie exchange and left them white but flavored them with peppermint extract. OMG, I thought my teenage nephews were going to come to blows trying to get enough of them and that was the first batch I had ever made! This is a winner for any holiday or just because!

I made these a couple of years ago for my daughters teachers for valentines day and they were a HUGE hit. This year we are making them for her friends. I prefer to use butter flavored extract in them (Watkins)and also clear Vanilla works good too. I put mine in heart shaped silicone ice cube trays then when they've started to harden just push them out…Beautiful.

I wonder about using mint & vanilla for a vanilla-mint! There used to be mints like this that you could buy that had a little frosting rosette on top of each one! At least now we can make the mint. Memories…..Thank you!

My mom would make these (aka cream cheese mints) for Thanksgiving and Christmas and sometimes I would help her. We used to find a wide variety of flavors and color coordinate them… green mint, blue coconut, red strawberry, yellow banana or pineapple, orange orange… We would roll them into little balls and then just flatten them slightly so they were about the size and shape of junior mints. I have dipped them in chocolate, but you should partially freeze them before you dip them because the warmth of the chocolate can soften them and cause them to "melt" sometimes. I haven't tried the other cheese, but if it the same consistency a cream cheese it seems like they might work.

I made these today for a travel snack (we are about to embark on a 1500 mile trip one way) and as part of my upcoming Twelve Days of Christmas in July. My four-year-old son loved making them and is loving eating them. (I'm hoping there will be enough for the trip at the rate he…and I…are eating them). I did not press them or use the fork tines but left them round and dyed them mint green. My son keeps asking for the "green balls."